engleski

Meat quality of chicken broilers as influenced by dietary fat

Total number of 120 Ross male chicken, divided in 3 groups regarding the source of fats in the diet, was included in the research. In the diets were added: abdominal fat, sunflower oil and rape oil (respectively for each group). Research was performed in the aim to compare the influence of added fats on live weights of chicken, physical and chemical traits of breast muscle as well as on the profile of the fatty acids in abdominal fat of broilers. Fattening of the chicken lasted for 42 days. Diets had identical content of proteins and energy. Live weights were as follows: 1st group 2085ą82 g, 2nd group 2158ą115g and 3rd group 2279ą98 g. Differences between groups were significant (P<0.05). There were no significant differences (P>0.05) between pH values, measured on carcasses after 80 minutes of cooling: 1st group 5.83ą0.05, 2nd group 5.81ą0.06 and 3rd group 5.86ą0.08. Differences between impedances, measured on the same spot as for pH values, were signifficant (P<0.05): 1st group 215ą10, 2nd group 259ą12 and 3rd group 262ą13. The results of the research showed that fatty acids content, as well as content of saturated (SFA) and polyunsaturated (PUFA) fatty acids in abdominal fat depended on the source of the fats in the diets. Significant differences (P<0.05) were also found for the amounts of linolic acid (40.87ą5.3% in second group comparing to 23.38ą5.5% in the first and 23.62ą6.4% for third group). Highly significant (P<0.01) increase of linolenic acid content in abdominal fat of chickens (3.66ą1.1% in third group comparing to 0.98ą0.1% in the first and 0.74ą0.2% in second) is a consequence of higer level of this fatty acid in the diets. PUFA content (C18:2, C18:3 and C20:4) in abdominal fat of groups 1, 2 and 3 was 21.67ą5.7%, 42.03ą5.4% and 27.58ą6.8%. The results of research showed that fatty acid content in the chicken meat can be changed by feeding manipulation.

diet ; Ross broiler ; abdominal fat ; PUFA

nije evidentirano